Directions

Place walnuts and sugar in a food processor; cover and pulse until walnuts are finely ground. Add flour; pulse until blended. Add butter; pulse just until moist crumbs form.

Press onto the bottoms and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Freeze for 15 minutes.

Bake at 350° for 14-16 minutes or until golden brown. Cool completely on wire racks.

Meanwhile, in a small bowl, sprinkle gelatin over water; let stand for 1 minute. In a small saucepan, heat milk over medium heat until bubbles form around sides of pan. Add gelatin mixture; stir until completely dissolved. Cool slightly.

In a small bowl, whisk yogurt and brown sugar until blended. Stir in warm milk mixture. Spoon into crusts. Cover and refrigerate for 2 hours or until filling is set.